Fresh Corn Polenta

Ingredients:

• 6 ears fresh corn-shucked

• 3 T butter

• 1 small shallot-chopped

• 3/4 c veggie stock

• 7 oz sharp cheddar cheese-grated

• 1 1/2 T Habanero Lime Bitters

• fresh chives for garnish

• salt & pepper

Cherry Tomato Garnish

• 1 pint cherry tomatoes-halved

• dash of Habanero Lime Bitters

• pinch of salt

Instructions:

1. Remove kernels from cob and set aside.

2. Melt butter in a pot, add shallots and cook until translucent. About 3 minutes.

3. Add corn and stir, add stock to pot and simmer for 5 minutes.

4. Transfer the contents of the pot to a high powered blender and puree the corn mixture until smooth.

5. Return puree mixture to the same pot on med/low heat.

6. Add Habanero Lime Bitters.

7. Add small handfuls of cheese, stirring between each addition. If the mixture is too thick add a touch more veggie stock. If the mixture is too thin, turn the heat up and let thicken.

8. Taste! Season with salt & pepper.

9. To make the garnish; toss cherry tomatoes with a pinch of salt and a few dashes of Habanero Lime Bitters. Serve right on top of the warm polenta with a side of your favorite protein.